Preheat oven to 375 F.
Melt the ghee in a large dutch oven on the stove over medium-high heat and brown the chicken legs on all sides for 1 to 2 minutes per side. Remove and set aside.
2 tbsp. ghee, 8 chicken drumsticks
Add the onion and garlic, cook for 2 to 3 minutes, then add the carrots, mushrooms, and thyme.
1 lb. mushrooms, 1 cup carrots, 1 onion, 2 garlic cloves, 2 tbsp. fresh thyme, Sea salt and freshly ground black pepper
Cook for another 4 to 5 minutes, stirring occasionally.
Deglaze the dutch oven with the chicken stock, then add the chicken drumsticks back in.
2 cups chicken stock
Cover and place in the oven for 25 to 30 minutes, or until the chicken is cooked through.